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CREME BRULEE

 

CRÈME BRULEE

Skill Level: Intermediate
Print Recipe Pin Recipe
Total Time 3 hours 30 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 quart Heavy cream
  • 2 T. Pure vanilla extract
  • 1 cup Granulated sugar
  • 6 each Egg yolks
  • 2 tsp. Raw brown sugar, use for topping cooked brulee
  • Hot water

Method
 

  1. Preheat oven to 325F.
  2. Place cream and vanilla into medium saucepan set over medium to high heat and bring to a gentle boil. Remove the pan from the heat once it comes to a gentle boil.
  3. In a medium bowl, whisk (use balloon whisk) together 1 cup of sugar and the egg yolks until well blended and lightened in color.
  4. Temper the cream into the egg mixture a little at a time, stirring continually so the eggs do not scramble.
  5. Pour the mixture into 6-8 oz. ramekins.
  6. Place the ramekins into a large roasting pan or casserole pan.
  7. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
  8. Bake until the creme brulee is set, but still trembling in the center, 25-30 minutes.
  9. Remove ramekins from the roasting pan and refrigerate for at least 2-4hrs.
  10. Remove the crème brulee 30 minutes prior to browning the sugar on top.
  11. Being extremely careful, use a brulee torch to brown the top of the sugar, 10-30 seconds.
  12. Allow crème brulee to sit 5 minutes after browning before serving.

Notes

Servings: 12
Serving Size: 4 oz.
Nutrition Information: This satisfying dessert is not a “diet” dessert. Savor and enjoy. Gluten-free, nut free.